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Ingredients
- 1 head of garlic
- 1kg new potatoes
- a few sprigs of mint
- 50g butter
- 1 tbsp finely chopped rosemary
- 3 tbsp olive oil
- a sprinkle of grated pecorino (optional)
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Put the head of garlic onto a piece of foil, loosely wrap the foil around the garlic and roast it for about 40 minutes, until soft.
- Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and the sprigs of mint, and cook for 15 minutes.
- Melt the butter in a small saucepan. Drain the potatoes and crush them roughly. Squeeze out the soft garlic from the cloves and add it to the melted butter with the finely chopped rosemary.
- Toss the crushed potatoes in the garlic butter mixture and season well with sea salt and black pepper.
- Place in an ovenproof dish – a round 25cm dish works well. Drizzle with the olive oil and roast until golden brown and crisp on the top.
- Scatter over freshly grated pecorino (if using) before serving.
source:https://www.sainsburysmagazine.co.uk/recipes/potatoes/smashed-roast-new-potatoes-with-garlic-and-rosemary
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